Authors:Hivda İLAN; Uğur ÇALIŞKAN, Nur ÇELİK İLAL Abstract: Mobile applications, which are used in many fields such as education, entertainment and health, have started to develop and be used rapidly also in the accommodation sector. As a result of rapid development of the mobile applications, the number of studies on the use of mobile applications in the accommodation sector is also increasing. However, the majority of the studies examine the tourists' perceptions of and expectations from mobile applications, and opinions of managers of accommodation facilities are mainly overlooked. Therefore, using the data compiled by the interview technique from 17 hotel managers, this study examines the opinions of hotel managers on the use of mobile applications, the services to be included in mobile applications, and the administrative advantages and disadvantages of mobile applications, and has a potential to contribute to the literature and mobile application designers. The results of the study have revealed that the managers think that mobile applications are beneficial for the accommodation sector, and will be mandatory in the near future, and their main expectation from mobile applications is to increase customer satisfaction. They also think that the application usage rate of tourists is low and mobile applications should be designed in an attractive and user-friendly to increase the usage rate. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Semih ARICI; Tuncay KARAÇAY Abstract: One of the most important effects of the pandemic was the change in the way education was provided. All institutions switched partially or completely to distance learning during this period. For this reason, the aim of the study is to evaluate the perceptions of tourism students towards the distance learning processes and methods used during the pandemic period. For this purpose, the Satisfaction Perceptions of Distance Education Students scale was adapted and used. The data were obtained from 155 participants studying at Pamukkale University, Faculty of Tourism, Department of Tourism Guidance at the end of the 2020-2021 academic year. The data obtained were analysed using structural equation modelling after confirmatory factor analysis. According to the results of the study, It was observed that there were significant relationships between the demographic characteristics of the participants and the explanatory variables such as the way of connecting to distance education, the connection problem and the dimensions of learning, effectiveness and personal satisfaction. It was observed that the students' participation in the statements in the dimensions was at a medium and low level. Although their perceptions about the design of the course programmes, the shared materials, the evaluation processes, the technology itself and the support services offered by the university, which are the main components of the distance education process, are low, it was found that the high level of learning satisfaction is due to the side benefits such as convenience, low cost, etc. offered by the technology. In addition, another important finding of the research is that students' personal and effectiveness satisfaction has an effect on their learning satisfaction, and as their personal and effectiveness satisfaction increases, their learning satisfaction also increases. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Demet GÜNER; Hakkı ÇILGINOĞLU Abstract: In the study, the potential of food products related to Afyonkarahisar culinary culture to be a candidate for the Slow Food Ark of Taste project has been examined. The evaluation has been made on the basis of six criteria required to be included in the Ark of Taste catalogue. Qualitative research method and survey model has been adopted to identify the products with potential for the application process. All written and printed sources of Afyonkarahisar culinary culture have been examined in detail and all registered or unregistered food products have been evaluated. After determining the potential food products, all of the products belonging to Turkey from the Ark of Taste catalog has been examined in depth and a comparison have been made on the candidates from Afyonkarahisar. The examinations and comparisons have been carried out on 79 products in the Ark of Taste list in January 2023. In conclusion, it has been determined that Afyon Övmesi/Öğmesi (Afyon Bread), Poppy Oil, Afyon Potato Bread, Eber Flower, Afyon Buffalo Yogurt, Göce Tarhana and Cranberry Noodle are the products that can be nominated for the project. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Musa OFLAZ; Eray POLAT Abstract: Today's workplaces are frequently subject to work stress and bullying behaviors. As a matter of fact, hotels, where human relations are very intense, are also subject to this kind of problem. Therefore, studies carried out to find solutions to these issues are crucial. This study aims to determine the effect of workplace bullying on job stress and the mediating role of job satisfaction in this effect. The study is conducted in hotels in Istanbul, and data is collected through the survey technique. The research model is tested with Process Macro software, and the effect of the mediating variable is measured by the bootstrapping method. The results show that workplace bullying increases job stress, and job satisfaction mediates it. Job satisfaction reduces the negative effect of workplace bullying on job stress. The study highlights the negative impact of workplace bullying on employees and shows that it is a negative predictor of employees' satisfaction and stress levels. From a managerial perspective, the results of this study encourage businesses and their managers to minimize or even stop bullying behaviors. The study also contributes to the literature, as the literature on this subject is quite limited. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Mikail KARA; Cüneyt TOKMAK Abstract: Visitor experience is one of the critical concepts for the success of field manager. In this study, it was aimed to examine the relationships between emotional customer experience, which is an important part of visitor experience and behavioral intention. The study was carried out in Çankırı Ilgaz Kadınçayırı Yıldıztepe Culture and Tourism Conservation and Development Region (ÇIKY-KTKGB). The data were collected from 437 visitors in total via questionnaire. According to the results of the analysis, it was seen that the visitors highly agreed with the statements revealing their emotional experience levels and behavioral intention. It was determined that there is a high positive correlation between the emotional experiences of the visitors and their behavioral intention. Emotional experience appeared to have a positive effect also on behavioral intention. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Ümmühan BAYRAM Abstract: Gastronomic attributes have the power to affect destination preferences and loyalty to them. Gastronomy tourism revives the gastronomic identity of local cuisines and offers travelers an authentic cultural experience that is connected with food history, traditional recipes, and food etiquette. The number of people who want to have this experience is constantly make and interest in gastronomy tours is also increasing. For this reason, the aim of this study was to reveal the attributes that make up their satisfaction by examining the experiences of consumers who are satisfied with gastronomic tours. For this purpose, the study data was consisted of online guest reviews of the highest-rated gastronomy tours in the category of the best announced in 2022 in the TripAdvisor travel application. In this context, the study design was qualitative, the data collection method was document review, and content analysis was used to analyze the data. Food and beverages, as well as guides and tour services, were the main themes that affect satisfaction in gastronomic tours. In addition, at the end of the study, suggestions were made regarding the organization of gastronomy tours and the guidance services on these tours. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Abdullah BAYCAR; Bilsen TURAL, Servet TURAL Abstract: In recent years, advancements in science, technology, and art have influenced many fields simultaneously, and each affected field contributes to the advancement of other fields. Nanotechnology, which progresses in parallel with these interactions, studies the structure, function, and properties of particles 1-10. Nanotechnology provides superior advantages in many sectors and fields with only physical processes without changing the chemical properties of the substance. One of the sectors where nanotechnology is used is the food and beverage sector. At the same time, the inclusion of science and technology in traditional culinary practices has brought new dimensions and laid the foundation for the intersection of these two sciences. With molecular gastronomy, where science and technology are included in the kitchen, methods such as encapsulation, liquid nitrogen, foaming, powdering, sous-vide, and taste-smell transfer have become more prevalent in culinary practices. Research on this issue has begun to gain intensity in recent years and examples of such applications can be found in molecular kitchens. With the use of nanotechnology, an increase in product quality, a more homogeneous structure, and the same effect have been possible while using fewer chemical additives. Using multi-functional packaging in food has also been made possible thanks to nanotechnology. Moreover, nanotechnology has a significant role in food safety. This study aims to address the intersection of these two fields (nanotechnology and molecular gastronomy), which have become popular recently, and the potential of their use together. The data of the study were obtained from secondary sources, mainly scientific articles. This study is important as it is expected to fill the gap existing in the literature. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Onur AKGÜL; Abidin Can AKTAŞ Abstract: Tourist guidance is a special profession that accompanies local and foreign tourists coming to a country or destination from the beginning to the end of the tour and helps them in every way. From this point of view, knowing a foreign language in the tourist guiding profession is the most important building block of the profession. Although there have been various studies on tourist guidance education given at associate, undergraduate and graduate levels in our country, no study has been found on the success rates of candidates in foreign language exams. The aim of this study is to examine the success rates of tourist guides and guide candidates in foreign language exams. The data of the study consists of statistics on Foreign Language Placement Exam and Foreign Language Addition Exam held by the Union of Turkish Tourist Guides Chambers between 2014-2022. The data is analyzed by document analysis technique. As a result of the data analysis, it is concluded that there were exams in 33 different foreign languages between 2014-2022 and the overall success rate in these exams is quite low. Based on this result, various inferences and suggestions for practice are made. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Dönüş ÇİÇEK; Kübra AŞAN Abstract: This study aims to examine the experiences of women travelers within the scope of their Instagram posts. The study results provide new insight into understanding the experiences of women travelers. The data consists of a total of 3072 Instagram posts shared with the hashtag #gezginkadinlar between 11 August 2021 and 15 October 2021. Firstly, the data set has been arranged, and the posts determined to be related to the advertisements and promotions of commercial enterprises and businesses have been removed from the data set. Secondly, assuming that experience is an individual gain, the scope of the study is limited to expressions in which "I" language is used. A total of 461 posts from 276 different accounts have been subjected to descriptive and thematic content analysis. Consequently, women's experiences have been explained under four different themes including genuine, entertainment experience, state of being, and sociocultural community experience. Based on the findings, theoretical and practical implications related to the experiences of women travelers are presented. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Erdinç KARADENİZ; Emre HIDIR Abstract: The main purpose of this research is to analyze the using of bank loans provided by the banking sector in accommodation companies traded in Borsa Istanbul in terms of type, maturity and cost. The study also examined the impact of the Covid-19 outbreak on the accommodation companies' use of bank loans. In this context, the level of bank loan usage, the type of bank loans, interest rates, maturity and their distribution in currency between the years 2009 and 2021 were tried to be determined by ratio and document analysis. As a result of the analysis, it was determined that 10,84% of the assets in accommodation companies are financed by bank loans, the use of bank loans in total liabilities is 19.92% and short-term bank loans are preferred. It was also detected that accommodation companies mainly benefit from business loans, daily spot loans, revolving loans, current account loans, foreign exchange earning loans, vehicle loans and investment loans in Turkish Lira, Dollar, Euro and Sterling with interest rates varying every year. However, compared to the pre-Covid-19 outbreak period, it was observed that the level of bank loans used by accommodation companies first decreased, but then increased again. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Emre ÇELEBİ; Mehmet Oğuzhan İLBAN Abstract: The primary purpose of this study is to determine the holiday preferences of gastronomy tourists that changed during the pandemic period, the effect of pandemic process on gastronomy tourism, and the local food consumption habits and attitudes of gastronomy tourists. In this study, in which gastronomy tourists residing in Edremit Bay constitute the population of the study; 316 questionnaire forms were evaluated. The data were analyzed in the SPSS program. Independent sample T-Test, One Way ANOVA, Pearson correlation analysis and simple linear regression analysis were used for data analysis. According to the analyzes carried out; there are significant changes in the holiday preferences of the participants; it was concluded that the interest in nature-oriented tourism types has increased, accordingly the hygiene element will be more important in holiday destinations and individual holiday programs will be prioritized. In addition, although the participants' willingness to participate in gastronomy tourism decreased, it was found out that the local food consumption habits and attitudes were high and the change in the willingness to participate in gastronomy tourism had a significant effect on local food attitudes. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Serhat Adem SOP; Yusuf GÜNAYDIN, Metin KOZAK Abstract: This study was conducted to explore how the tourist-to-tourist interaction occurs in an all-inclusive hotel business and how such an interaction may offer benefits for individuals. For this purpose, a qualitative research approach was adopted, and data were collected using the interview technique. The data collection process was conducted face-to-face in a five-star hotel offering all-inclusive services in Bodrum, Turkey, from 25 May to 14 October 2021. Data were collected from a total of 18 participants, including tourists from Turkey, Azerbaijan, Russia, Ukraine, Poland, the Netherlands, Iran, France, and Albania. Even during the epidemic period, tourists had such expectations as exploring the new places, resting, and social interaction. In addition, tourists desire to establish the social interaction not only with other peers but also with the local people and hotel staff. On the other hand, foreign language problem appears to be the main factor preventing the tourist-tourist interaction. Despite this, some tourists make a special effort to interact with their peers. As a result, the tourist-tourist interaction supports the individuals’ sense of subjective well-being, ensures the development of foreign language knowledge, allows them to obtain up-to-date information about what happens in the hotel, and causes them to enjoy their holiday. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Dilek MUTLU BAYIN; Meryem AKOĞLAN KOZAK Abstract: The aim of this study is to reveal the role of social media phenomena, who are today's opinion leaders, in the promotion of places to visit. The study was conducted on the bugünnereyegidelim account, which shares content about places to visit in the celebrity category with 1.4 million followers. This selected account has the most likes and comments on travel posts in 2021. Content analysis was applied to the collected texts. As a result of the analysis, five descriptive main themes related to the role of social media opinion leaders were reached. Interpretations are presented in the context of these themes and by including to direct quotations from participant statements. According to the results of the study, opinion leaders have roles on their followers in the context of informing them about places to visit, discovering the destination, liking and piquing interest. Turkey is being promoted for foreign followers. The number of followers of social media phenomena, their experience and the fact that they are experts in their field show that they are reliable. In addition, social media inspire to revisit the destination, to move in the future and to make changes in holiday plans. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Dilek DEMİRER; Beyza HATIRNAZ Abstract: This research aims to determine the seasonal changes in tourism types by analyzing the titles and keywords of the articles published in four leading tourism journals. Analyzes were made separately and holistically for each journal and visualized using word clouds. Thus, a snapshot of the trend in tourism types dating back nearly fifty years is provided. In the published articles, it was revealed that: (1) 404 different types of tourism were mentioned; (2) "sustainable tourism type" (n=176) was mostly mentioned in studies; (3) the largest number of different types of tourism (n=241) were included in the Tourism Management journal; (4) the highest number of tourism types were observed between 2012-2021 and 271 different tourism types studied in this period. The study does not the change in tourism types only show through journals and periods via prominent tourism types; but also expresses translation problems, similarities and differences between types by classifying tourism types in various ways under common headings. At the same time, it is underlined in the study that some types of tourism are divided into sub-dimensions over time, and some are studied under different names. The increase in alternative tourism types is presented visually. PubDate: Tue, 21 Mar 2023 00:00:00 +030
Authors:Melis UÇAR; Sevil BÜLBÜL Abstract: The aim of the study is to determine the intention of individuals to visit the sites on the UNESCO World Heritage List (WHL) and the factors affecting this intention. For this purpose, the study was carried out on Hagia Sophia, which is on the UNESCO Word Heritage List and is one of the important site of Turkey. The population of the study consists of students from Nişantaşı University Tourism Guidance Department and Ankara Hacı Bayram Veli University Tourism Faculty. The data were collected through an online survey. Convenience sampling method was used to analyse the gathered data. The sample consists of 316 students. To determine the scale used in the studay, construct validity and reliability analyses were performed. Afterwards, descriptive analyses (standard deviation, frequency analysis, and arithmetic mean) were performed for the items and dimensions determined in the scale. To describe the relationship between the dependent and independent factors in the research model, structural equation modeling (SEM) path analysis was used. According to the research findings, "perceived behavioral control", "subjective norm" and "UNESCO DML perception" affect participants' intentions to visit the UNESCO WHL site. However, the dimensions of attitude and self-congruity were found to have no statistically significant effect. PubDate: Tue, 21 Mar 2023 00:00:00 +030
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